Picchi Pacchi Sauce

1. 1

   Wash, peel, seed, and chop the tomatoes. Put into a bowl and set aside.

2. 2

   Put the oil and onion into a heavy, broad skillet. Turn the heat to medium or medium-high. Cook until the onion become colored a deep gold.

3. 3

   Add the garlic, stir for a few minutes, turning the heat down, if you feel it might burn.

4. 4

   Add the basil leaves, the anchovy fillet, the lemon juice, and some salt and pepper.

5. 5

   Cook until the juice is evaporated, then add all of the tomatoes, along with any juices, cook at a lively pace for about 7 minutes, maybe 10, correcting for salt and pepper, if necessary.

6. 6

   Meanwhile, boil the pasta, in a copious amount of boiling, salted water, until al dente.

7. 7

   Drain, and toss with the sauce, adding a little extra virgin olive oil, and some pasta cooking water, which you have retrieved, if necessary, to make the sauce a dense and delicious coating consistency.

8. 8

   Serve at once, with fish, if desired.

* Per serving · 4 servings · Values may vary.